The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta.
I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over.
Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor.
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The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna...